Tuesday, January 8, 2013

Muttai Kurma / Egg Gravy

A help rendered in hour of need
Though small, is greater than the world – Thirukural
Muttai Kurma

Last week, I was running out of vegetables, so I decided to make this Muttai Kuruma.  It can be served with chapathi, poori , parotta, idli , dosa and also with rice. Coconut with pepper gives a unique flavor to this gravy.
·         Egg – 4
·         Onion chopped – 1 cup
·         Tomato chopped – 1 cup
·         Ginger garlic paste – 1 tsp
·         Green chilies – 3 to 4 (adjust to your taste)
·         Turmeric powder – ½ tsp
·         Coconut pieces – ½ cup
·         Red chilli powder – 1tsp
·         Coriander powder – 1tsp
·         Pepper – 1 tsp
·         Corriander leaves and mint leaves – ½ cup (optional)
For tempering:
·         Fennel seeds – 1 tsp
·         Cloves – 4
·         Cardamom – 2
·         Cinnamon – 2 (1 inch)
·         Bay leaves – 1
·         Oil – 3 tsp
1.       Boil eggs and keep them separate.
2.       In a pan add 2 tsp oil add onion, fry till it is translucent. Add ginger garlic paste, fry for 5 minutes till the raw smell goes away.
3.       Then add green chilies and tomato, fry them for another 5 minutes. Switch off the stove.
4.       Let them cool and grind it in a mixer grinder.
5.       Then add 2tsp oil in a pan and add the ingredients mentioned in tempering one by one.
6.       Then add grounded onion tomato paste and stir well. Add turmeric powder, chili powder, coriander powder, boiled eggs, and then cook in medium heat until the oil separates out from the gravy. Simmer it for some more minutes.
7.       In another pan add few drops of oil and roast the pepper. Next add pepper and coconut pieces in a mixer grinder and grind it smoothly.
8.       Finally add the coconut and pepper paste to the gravy. And let it cook in medium heat for 10 more minutes.
9.       Garnish with coriander leaves and mint leaves.
Tips:  After adding coconut paste, gravy should not be boiled more. Switch off the stove, when the gravy starts bubbling.

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